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Blackberry jelly

The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese and biscuits.

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  • 1.3kg/3lb blackberries, washed
  • 2 large cooking apples, washed, cored and diced
  • 450ml/¾ pint water
  • 1 lemon, juice only
  • preserving or granulated sugar
  • 2-3 tbsp crème de cassis (optional)
  • sterilized jam jars and jam pot covers